American Cut Midtown, New York City

Jetsetter

Skip Manhattan's Irish pubs and head straight to American Cut Midtown for the AC Carbomb dessert — a play on our favorite alcoholic shots. Milk chocolate Guinness ice cream, on top of chocolate brioche bread pudding with banana Jameson butterscotch sauce is the go-to order after a Marc Forgione steak dinner. Bottoms up!

Tipsy Scoop, New York City

Jetsetter

With Tipsy Scoop's most popular flavor, Maple Bacon Bourbon Ice Cream, you can get both a buzz and a sugar high. The dessert, which has a 5 percent alcohol content, is mixed with bourbon and crispy bacon bits. If you’re a big boozer, do a double scoop with the Spiced Mojito Sorbet, Red Velvet Martini, Spiked Mint Chocolate Chip and Mango Margarita.

The Royce Wood-Fired Steakhouse, Pasadena, CA

Jetsetter

We knew mushrooms were versatile, but we didn't expect to find them in our ice cream. The Candy Cap Mushroom recipe at Langham Huntington, Pasadena's steakhouse was discovered while Chef de Cuisine Perry Pollaci was experimenting in the kitchen. The secret? Combining candy cap mushrooms with bread pudding.

Bucket & Bay Craft Gelato, Jersey City, NJ

Jetsetter

Gelato comes in many forms, but until now, sticky rice (yes, like the Asian dish) wasn't one of them. The husband and wife team behind Bucket & Bayhave created Purple Sticky Rice: black sticky rice infused with lemongrass. We also love their other crazy concoctions such as Masala Chai, Mezcal Chip, and Rocket + Olive Oil (extra virgin olive oil gelato with a swirl of arugula).

Four Seasons Hotel Miami, Brickell, FL

Jetsetter

WhenPastry Chef Laszlo Bollok rolled out a new dessert menu at the Four Seasons' EDGE steakhouse, two non-traditional ice creams — cardamom and basil — became instant favorites. He presses actual cardamom seeds and basil to extract the flavor and then creates a special infusion with milk, before beginning the ice cream making process. The cardamom scoops come with Pistachio Panna Cotta, while the basil is part of a strawberry dessert with fresh berries, almond clafoutis and strawberry sorbet.